【摘要】 文章选取较为常见的4种热处理条件（巴氏杀菌、超巴氏杀菌、超高温瞬时灭菌及超声联合超巴氏杀菌）对驼乳进行加工，并设置3种不同储藏温度（4 、25 、37℃），通过检测驼乳样品pH值、粒径、Zeta电位、蛋白水解度、菌落总数等指标来研究驼乳货架期品质变化。结果表明，在4℃条件下储存时，75℃/15 s（巴氏杀菌）驼乳样品pH值及蛋白水解度随货架期延长变化幅度最大，且所带负电荷呈先增后减趋势，其余热处理样品所带负电荷则是先减少后逐渐增加。经75℃/15 s、120℃/15 s及超声前处理的驼乳样品在储存前期均出现粒径先增大后减小现象。137℃/4 s驼乳样品在37℃货架期终点时总游离氨基酸含量最高为347.89 mg/L。在4℃条件下储藏，75℃/15 s、120℃/15 s、超声前处理及137℃/4 s样品分别在9、62、83 d及83 d达到货架期终点。更多还原

【Abstract】 Camel’s milk is widely loved by consumers because of its high nutritional value, but most of the camel’s milk products on the market are camel’s milk powder, and there are fewer liquid camel’s milk products. Therefore, in this study, we selected the four heat treatment conditions(pasteurization, ultra-pasteurization, ultra-high-temperature instantaneous sterilization, and ultrasound combined with ultra-pasteurization) which are more commonly used on the market for processing camel’s milk. Three different storage temperatures(4 ℃, 25 ℃ and 37 ℃) were set to study the shelf-life quality changes of camel milk samples by detecting pH, particle size, zeta potential, protein hydrolysis and total colony counts, with a view to providing a reference for the industrialization of liquid camel milk. The results showed that, when stored at 4 ℃, the pH value and protein hydrolysis degree of 75 ℃/15 s(pasteurized) camel milk samples changed the most with the extension of shelf-life, and the negative charge carried by them showed a trend of increasing and then decreasing, and the negative charge carried by the rest of the heat-treated samples decreased first and then gradually increased. The camel milk samples treated with 75 ℃/15 s, 120 ℃/15 s and ultrasonic pre-treatment all showed an increase and then a decrease in particle size during the pre-storage period. 137 ℃/4 s camel milk samples had the highest total free amino acid content at the end of the shelf-life at 37 ℃, which was 347.89 mg/L. The total amino acid content of the camel milk samples at the end of the shelf-life at 37 ℃ was 348.89 mg/L. For storage at 4 ℃, the shelf-life endpoints were reached at 9, 62, 83 and 83 d for 75 ℃/15 s, 120 ℃/15 s, ultrasonic pre-treatment and 137 ℃/4 s samples, respectively.更多还原